INGREDIENTS
Tortilla chips, enough to cover the sheet pan
2 cups
shredded Mexican or cheddar cheese
1 14 ounce can
black beans, rinsed and drained
3
tablespoons diced red bell pepper
3
tablespoons yellow bell pepper
3
tablespoons diced orange bell pepper
1 cup
halved grape tomatoes
1/2 cup
fresh corn kernels
1/2 cup
shredded Romaine lettuce
1/4 cup
finely chopped purple cabbage
1
large avocado, diced
4
radishes, thinly sliced
1/4 cup
chopped green onion
1/4 cup
chopped cilantro
1/3 cup
crumbled queso fresco
Salsa, for serving